Appearance
Colour, crumb structure, gloss, layering and presentation — assessed for cleanliness, consistency and typicity of the style.
27 protocols · One standard
Sensory Quality System™
Desserts
Cakes, cheesecakes, mousses, puddings, frozen and chocolate desserts — crumb, creaminess and balanced sweetness.
Desserts Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure desserts excellence?
To identify the excellence of desserts through sensory analysis, a structured evaluation of appearance, aroma, taste, texture and finish is performed, with serving temperature controlled so that chilled, ambient and frozen preparations are each assessed at their intended state. Trained panels score sweetness balance, richness and technical execution against the style reference for each dessert family.
Some of the sensory attributes evaluated
Aroma
Intensity and character of butter, dairy, chocolate, fruit, spice, egg and caramelised notes, with checks for off-odours such as staleness or oxidation.
Taste & sweetness balance
Depth of flavour, harmony of sweetness with acidity, saltiness and bitterness, and quality of the primary ingredients — no cloying or flat profiles.
Texture & mouthfeel
Crumb tenderness, crispness of pastry, creaminess of mousses and custards, melt, density and consistency from first bite to last.
Temperature & serving
Whether the dessert is evaluated at its intended serving state — chilled, ambient or frozen — and how temperature affects flavour release and texture.
Finish
Length and cleanliness of the aftertaste, lingering pleasant notes, and absence of greasy, starchy or artificial residuals.
Implementation
Panels typically consist of at least 4–6 trained tasters.
Samples are served blind at controlled temperature, in identical neutral vessels, portioned identically.
Scores are recorded independently on the 100-point sensory sheet before panel calibration.
These methods and criteria allow for a comprehensive sensory identification and grading of desserts, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
Submit your desserts for the annual Excellent Taste Awards
Please complete the application and submit your products for the annual Excellent Taste Awards.